NOT Potato Salad

This is for my sister. She is diabetic and cannot eat potatoes due to the high amount of carbohydrate in a single potato. She loves potato salad but can no longer eat it and with another summer season soon upon us I have made an alternative that turned out to be very close to what she was missing. Give it a try, you may be surprised.

Photo by Damian Konietzny on
  • This makes approx 4 servings
  • approx. 1 lb celery root (celeriac)
  • approx. 1/2 lb parsnip
  • Peel celery root and dice, peel and cut parsnips into small pieces (parsnips tend to be stringy so the thinner the better) Cook in salted water until tender. Drain well, mash and refrigerate until cold.
  • 2 hard boiled egg, peeled and mashed
  • fresh chives or fine diced red onion
  • 2 small dill pickles diced fine
  • 1/2 – 3/4 cups mayonnaise
  • 1 Tbsp. mustard
  • salt and pepper to taste

Once celery root and parsnip mixture is cold, add rest of ingredients and mix well, adjust seasonings to your own taste. Enjoy.

Eating Sugar Free Baked Beans…

Missing Comfort Foods

Here is my recipe for Baked Beans

  • 1 lb (454g) dried beans(cover with water and soak for 3 hrs or over night)
  • Drain and discard water. Place soaked beans in a pot covered with fresh water. Add 1 tsp baking soda. Bring to boil, and simmer till tender, this will not take long, approx 15 min. A sure test is to spoon some out and blow on them. If skin cracks they are ready. Once again drain water. At this point they are ready for slow cooker or oven. If using slow cooker start on high. If using oven set at 300*F.
  • While beans are simmering; Put the following in slower cooker or baking crook.
  • 1 cup water (to start)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dry mustard
  • 4 slices bacon (diced) (optional)
  • 1 tsp vinegar
  • 1 medium onion (diced)
  • 3/4 cup of date puree
  • Once beans are ready, add and just barely cover with water. Cook for approx 3 hrs, (or until they reach the point that you prefer), checking half way through cooking time.
  • I find with using date puree the beans take less time to cook.
  • Note changing water every time will make beans easier to digest.